healthy blt sandwich recipes image
LYDIA
it would be easier to serve cold foods instead of using those warmers but anything he wants I will do. Any ideas?
Answer
ANTIPASTO platters are very chic and very popular for parties.
The typical Italian antipasto consists of bread-sticks, sliced cold meats (all fresh stuff) like: spicy cappicola which is a spicy italian ham, sundried tomato and basil smoked turkey, salami, mortadella and so on, then fresh blanched, or marinated olive assortmen or, bell peppers of all colors, marinated onions, and other assorted cheeses chunked on the platter and topped with a healthy portion of pepproncini.
For a dessert that would be lovely instead of cake, you could serve a Tiramisu. That is a classic italian dessert and I'd also do as suggested, serve fresh fruits and ices with it as well. Let our guests have a little bit of an easy choice to make with that.
A platter of nice garlic crostini with fresh brushetta is a great 'help yourself ' dish for a buffet.
Party sandwiches of roasted lemon chicken with rosemary and basil mayonnaise is wonderful and is great cold.
Or simply any italian meats served with a good italian bread for sandwich is great as well. Serve some sundried tomato and fresh basil mayo on the side for use. Here's a recipe.
Sundried tomato and basil Aioli (mayo)
3 cups good mayo, not salad dressing
1/2 cup packed fresh basil leaves
1/2 cup oil packed sundried tomatoes drained
Pulse in food processor until well chopped and blended then refrigerate till needed. Make make a day or two ahead.
You could also put our a BLT Dip with a little fresh italian herbs added and a big vase ( I use vases when catering a lot for breadsticks. It's very pretty and is very handy on a buffet table)
BLT Dip
Makes 24 (2-tablespoon) servings.
Prep Time: 10 minutes
1 pound bacon, cooked, crumbled
1 cup mayonnaise
1 cup sour creamr
1 tsp dry italian seasoningt
2 medium tomatoes, seeded and finely chopped
Mix all ingredients until well blended.
Refrigerate until ready to serve. Serve with crackers or toasted bread slices cut into triangles or bread soft or crispy bread sticks. Easily doubles or triples and is very good.
Here is a good pasta salad that you can use, and can omit the chicken, or leave it in if you like. It multiplies easily and can be made the day before and its even better the day you need it.
Artichoke Pasta Salad
2 chicken bouillon cubes
2 cups boiling water
4 to 6 boneless chicken breast halves
1/4 cup chopped onions
1 cup water
8 oz. vermicelli
1 can artichoke hearts, quartered (14 oz)
1 pint cherry tomatoes, halved
Herb or Italian Salad dressing (store bought or homemade) I like to make my own, and you can use a mix like Good seasons. It's great. If you have a little extra fresh basil chop fine and add to the salad as well. Gives it a great kick.
Dissolve bouillon cubes in 2 cups boiling water. Add chicken and onions. Cover chicken with additional water. Simmer chicken and onion until done. Remove chicken, set aside and allow to cool. When chicken has cooled, chop coarsely. Strain broth and set aside. Break vermicelli into 2" pieces. Pour reserved broth in pot. Add enough water to cook the vermicelli according to package directions. Drain vermicelli thoroughly. combine vermicelli, chicken and salad dressing of your choice. Add artichoke hearts, and toss. Refrigerate for at least 2 hours, add tomatoes and serve. Serves 6 to 8
TIRAMISU'.
Here's the recipe:
3/4 cup powdered sugar
3 cups whipping cream
1 carton (17 oz.) mascarpone cheese
1 tablespoon real vanilla
pinch of salt
1 1/2 pkg. imported lady fingers
1/3 cup cold strong coffee
1/3 cup white rum, or your choice of brandy or amaretto
powdered chocolate, for sprinkling
In a large bowl, lightly beat the mascarpone to smooth it out. Add the
powdered sugar, cream, vanilla, and salt and using an electric beater,
beat this mixture until it is smooth and thickened like fluffy cream.
Using a 9 by 13 inch pan, or our medium glass oval baking dish, line the
bottom with ladyfingers, flat side down. Combine the cold, strong coffee
(use 2 tablespoons instant espresso powder to 1/3 cup of cold water) and
the rum in a cup. Using a pastry brush, lightly brush half of the
coffee/rum mixture over the ladyfingers. Cover with half of the mascarpone
mixture. Sprinkle liberally with powdered chocolate. Add another layer of
ladyfingers, and repeat as above. Sprinkle liberally with the chocolate on
the top. Cover tightly with plastic wrap and refrigerate at least 24
hours. This is important, as it blends the flavors and the ladyfingers
soak up the liquid. A perfect tiramisu should slice easily, but be a
little soft and perhaps even a little runny when served, rather than
holding its shape perfectly.
Good luck sweetie.
ANTIPASTO platters are very chic and very popular for parties.
The typical Italian antipasto consists of bread-sticks, sliced cold meats (all fresh stuff) like: spicy cappicola which is a spicy italian ham, sundried tomato and basil smoked turkey, salami, mortadella and so on, then fresh blanched, or marinated olive assortmen or, bell peppers of all colors, marinated onions, and other assorted cheeses chunked on the platter and topped with a healthy portion of pepproncini.
For a dessert that would be lovely instead of cake, you could serve a Tiramisu. That is a classic italian dessert and I'd also do as suggested, serve fresh fruits and ices with it as well. Let our guests have a little bit of an easy choice to make with that.
A platter of nice garlic crostini with fresh brushetta is a great 'help yourself ' dish for a buffet.
Party sandwiches of roasted lemon chicken with rosemary and basil mayonnaise is wonderful and is great cold.
Or simply any italian meats served with a good italian bread for sandwich is great as well. Serve some sundried tomato and fresh basil mayo on the side for use. Here's a recipe.
Sundried tomato and basil Aioli (mayo)
3 cups good mayo, not salad dressing
1/2 cup packed fresh basil leaves
1/2 cup oil packed sundried tomatoes drained
Pulse in food processor until well chopped and blended then refrigerate till needed. Make make a day or two ahead.
You could also put our a BLT Dip with a little fresh italian herbs added and a big vase ( I use vases when catering a lot for breadsticks. It's very pretty and is very handy on a buffet table)
BLT Dip
Makes 24 (2-tablespoon) servings.
Prep Time: 10 minutes
1 pound bacon, cooked, crumbled
1 cup mayonnaise
1 cup sour creamr
1 tsp dry italian seasoningt
2 medium tomatoes, seeded and finely chopped
Mix all ingredients until well blended.
Refrigerate until ready to serve. Serve with crackers or toasted bread slices cut into triangles or bread soft or crispy bread sticks. Easily doubles or triples and is very good.
Here is a good pasta salad that you can use, and can omit the chicken, or leave it in if you like. It multiplies easily and can be made the day before and its even better the day you need it.
Artichoke Pasta Salad
2 chicken bouillon cubes
2 cups boiling water
4 to 6 boneless chicken breast halves
1/4 cup chopped onions
1 cup water
8 oz. vermicelli
1 can artichoke hearts, quartered (14 oz)
1 pint cherry tomatoes, halved
Herb or Italian Salad dressing (store bought or homemade) I like to make my own, and you can use a mix like Good seasons. It's great. If you have a little extra fresh basil chop fine and add to the salad as well. Gives it a great kick.
Dissolve bouillon cubes in 2 cups boiling water. Add chicken and onions. Cover chicken with additional water. Simmer chicken and onion until done. Remove chicken, set aside and allow to cool. When chicken has cooled, chop coarsely. Strain broth and set aside. Break vermicelli into 2" pieces. Pour reserved broth in pot. Add enough water to cook the vermicelli according to package directions. Drain vermicelli thoroughly. combine vermicelli, chicken and salad dressing of your choice. Add artichoke hearts, and toss. Refrigerate for at least 2 hours, add tomatoes and serve. Serves 6 to 8
TIRAMISU'.
Here's the recipe:
3/4 cup powdered sugar
3 cups whipping cream
1 carton (17 oz.) mascarpone cheese
1 tablespoon real vanilla
pinch of salt
1 1/2 pkg. imported lady fingers
1/3 cup cold strong coffee
1/3 cup white rum, or your choice of brandy or amaretto
powdered chocolate, for sprinkling
In a large bowl, lightly beat the mascarpone to smooth it out. Add the
powdered sugar, cream, vanilla, and salt and using an electric beater,
beat this mixture until it is smooth and thickened like fluffy cream.
Using a 9 by 13 inch pan, or our medium glass oval baking dish, line the
bottom with ladyfingers, flat side down. Combine the cold, strong coffee
(use 2 tablespoons instant espresso powder to 1/3 cup of cold water) and
the rum in a cup. Using a pastry brush, lightly brush half of the
coffee/rum mixture over the ladyfingers. Cover with half of the mascarpone
mixture. Sprinkle liberally with powdered chocolate. Add another layer of
ladyfingers, and repeat as above. Sprinkle liberally with the chocolate on
the top. Cover tightly with plastic wrap and refrigerate at least 24
hours. This is important, as it blends the flavors and the ladyfingers
soak up the liquid. A perfect tiramisu should slice easily, but be a
little soft and perhaps even a little runny when served, rather than
holding its shape perfectly.
Good luck sweetie.
recipe help?????
Q. Any ideas on yummy and healthy sandwich recipes which i could bring everyday at work so that i won't buy at the pantry anymore????affordable sandwich recipes please if you can help me????thanks so much....
Answer
The Ultimate Tuna Salad
1 can (6 oz.) tuna, drained and flaked
1 hard boiled egg, minced
3 T minced celery
1 T minced onion
1 T minced cilantro
3 to 4 T mayonnaise
1 T prepared mustard
Serves 2
Combine all ingredients. Chill.
Chopped BLT Salad Sandwich
1 pound Fresh Florida tomatoes
4 (4") round hard rolls
3/4 cup bottled creamy Caesar salad dressing, divided (or follow link to make your own)
3 cups chopped iceberg lettuce
7 slices bacon, cooked and crumbled (about 1/2 cup)
1/4 C green onions, sliced
Serves 4
Pre-heat oven to 400° F. Use tomatoes held at room temperature until fully ripe. Coarsely chop tomatoes (makes about 3 cups), place in a large bowl and set aside.
Slice off the top of each roll. Remove center and cut into small cubes (makes about 3 cups). Place bread cubes on a cookie sheet; toast in oven until golden, about 5 minutes, turning occasionally. Brush inside of rolls with 2 tablespoons of the creamy dressing. Bake until lightly toasted, about 5 minutes, set aside.
To the bowl with the tomatoes and lettuce, bread cubes, bacon, green onion, and remaining caesar dressing, toss until well combined. Spoon into toasted bread shells. Serve immediately with tops.
Cobb Sandwich
6 inches bagguette or large crusty roll
2 T mayonnaise or lite mayonnaise
1 tsp. dijon mustard
3-4 slices fresh tomatoes
4-5 sliced kalamata olives
3-4 slices bacon, cooked
3 slices cooked turkey breast
3-4 leaves Romaine lettuce
3-4 slices avocado
1 T crumbled blue cheese
3-4 slices red bell pepper
4-5 thinly slices rings or onion, preferably sweet Vidalia onion
salt and fresh ground pepper to taste
olive oil (optional)
Multiply for as many as you want to make.
Slice bread and spread with mayonnaise and mustard. Layer on lettuce, tomatoes, bacon and other ingredients. If desired, drizzle with a small amount of olive oil. Close sandwich and enjoy! You can make the sandwiches ahead, wrap them in foil and keep in the fridge or cooler.
The Ultimate Tuna Salad
1 can (6 oz.) tuna, drained and flaked
1 hard boiled egg, minced
3 T minced celery
1 T minced onion
1 T minced cilantro
3 to 4 T mayonnaise
1 T prepared mustard
Serves 2
Combine all ingredients. Chill.
Chopped BLT Salad Sandwich
1 pound Fresh Florida tomatoes
4 (4") round hard rolls
3/4 cup bottled creamy Caesar salad dressing, divided (or follow link to make your own)
3 cups chopped iceberg lettuce
7 slices bacon, cooked and crumbled (about 1/2 cup)
1/4 C green onions, sliced
Serves 4
Pre-heat oven to 400° F. Use tomatoes held at room temperature until fully ripe. Coarsely chop tomatoes (makes about 3 cups), place in a large bowl and set aside.
Slice off the top of each roll. Remove center and cut into small cubes (makes about 3 cups). Place bread cubes on a cookie sheet; toast in oven until golden, about 5 minutes, turning occasionally. Brush inside of rolls with 2 tablespoons of the creamy dressing. Bake until lightly toasted, about 5 minutes, set aside.
To the bowl with the tomatoes and lettuce, bread cubes, bacon, green onion, and remaining caesar dressing, toss until well combined. Spoon into toasted bread shells. Serve immediately with tops.
Cobb Sandwich
6 inches bagguette or large crusty roll
2 T mayonnaise or lite mayonnaise
1 tsp. dijon mustard
3-4 slices fresh tomatoes
4-5 sliced kalamata olives
3-4 slices bacon, cooked
3 slices cooked turkey breast
3-4 leaves Romaine lettuce
3-4 slices avocado
1 T crumbled blue cheese
3-4 slices red bell pepper
4-5 thinly slices rings or onion, preferably sweet Vidalia onion
salt and fresh ground pepper to taste
olive oil (optional)
Multiply for as many as you want to make.
Slice bread and spread with mayonnaise and mustard. Layer on lettuce, tomatoes, bacon and other ingredients. If desired, drizzle with a small amount of olive oil. Close sandwich and enjoy! You can make the sandwiches ahead, wrap them in foil and keep in the fridge or cooler.
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